Beef in Winter Spices, Creamy Polenta, Chile Ciopillini & Szechuan Peppercorn Gremolata

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth offers a lighter option, while bouillon is a cost-effective substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

Cut beef chuck into large cubes, removing excess fat and connective tissue.

Season beef with salt and black pepper.

Toast chilies and Szechuan peppercorns to enhance flavor.

Sear beef in batches in a hot pan to build fond, about 1 minute per batch.

Remove beef from the pan and set aside; add garlic and chilies to the pan.

Deglaze the pan with red wine, scraping up browned bits.

Add the beef back to the pan along with bay leaves, brown sugar, tamarind paste, balsamic vinegar, and beef stock.

Cover with parchment and braise until beef is tender, about 1 hour.

Prepare polenta using a 4:1 liquid to cornmeal ratio, stirring continuously to prevent lumps.

Add potato to the polenta for viscosity, and season with oregano and sun-dried tomatoes.

Finish polenta with cold butter for creaminess and sheen.

Make gremolata with hand-chopped garlic, orange peel, parsley, and toasted Szechuan peppercorns.

Thicken the sauce with a cornstarch slurry if needed before serving.

Serve beef over creamy polenta, garnished with gremolata and pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens